This past weekend was beautiful so, with my family coming over for Sunday Night dinner, the hubby and I decided to make a summer dish and go with grilled steak tacos. Cooking Light (June 2011) had an entire article on steak tacos and items to go with them, which were all fantastic. There was a winner though. The Baked Black Beans and Chorizo appetizer was ridiculous and such an easy item to make. Here is the recipe, perfect for any summer backyard BBQ and get-together.
Baked Black Beans and Chorizo
Cooking Light, June 2011, page164
1 tbsp. olive oil
1/2 c. diced spanish chorizo (we used ground, it was totally fine)
cooking spray
1 1/2 c. chopped onion
1 jalapeno pepper, sliced
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
5 garlic cloves, minced
3/4 c. fat free, lower sodium chicken broth
2 (15 oz.) cans no-salt-added black beans, rinsed and drained
1 c. chopped seeded tomato
1/2 c. shredded monterey jack cheese
1/4 c. thinly sliced green onions (I left these out, not a fan)
1. Preheat oven to 425 degrees
2. Prep/chop all ingredients (I added this step because I did not do this and then was hauling ass to get it done. Next steps go fast!)
3. Heat a large nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Add chorizo; saute for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeno; saute 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; saute 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes
4. Top with chorizo, tomato and cheese. Bake 425 degrees for 30 minutes or until lightly browned (Watch this step! I only cooked mine for 20 minutes before it was browned and ready to come out!).
5. Remove from the oven and serve with your favorite chips! (We went with Trader Joe's Organic Blue Corn tortilla chips!)
It was DELISH!
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